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Evaluation of Flavor of Pacific White Shrimp Penaeus Vannamei Cultured in Low Salinity Water

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Evaluation of Flavor of Pacific White Shrimp Penaeus Vannamei Cultured in Low Salinity Water Evaluation Of Flavor Of Pacific White Shrimp Penaeus Vannamei Cultured In Low Salinity Water by Phuong Thuy Thi Le A thesis submitted to the Graduate Faculty of Auburn University in partial fulfillment of the requirements for the Degree of Master of Science Auburn, Alabama August 6, 2011 Key word: Pacific white shrimp, Penaeus vannamei, low salinity water, flavor, sensory test Approved by Claude E. Boyd, Chair, Professor of Fisheries and Allied Aquacultures Donald A. Davis, Professor of Fisheries and Allied Aquacultures Yolanda J. Brady, Associate Professor of Fisheries and Allied Aquacultures Abstract Water quality variables and phytoplankton were monitored in five ponds with low-salinity water (2-3 ppt) for culture of Pacific white shrimp (Pennaeus vannamei) at a farm in West Alabama from August to October. Shrimps from these five ponds were sampled weekly from mid August until harvest and subjected to sensory evaluation. Twelve panelists were trained to evaluate the smell and appearance of raw shrimp and the smell, appearance, and taste of cooked shrimp. A testing procedure for assessing sensory characteristics of shrimp was set up with the aid of references and definitions for each of 28 sensory attributes. An intensity scale (0 to 10) was utilized for taste tests. A higher score indicated a greater intensity of each characteristic. At the end of the growing season, shrimps from all ponds on the farm were taken for organoleptic testing. In addition, shrimp samples were obtained from eight ponds at an aquaculture research station located in Gulf Shores, Alabama (average salinity = 12 ppt), three ponds at a farm near Harlingen, Texas (average salinity = 22.4 ppt), and one pond at a farm in Hawaii (full strength seawater). Four samples also were purchased from supermarkets. All samples were subjected to sensory evaluation. Flavor and appearance of shrimp from the five ponds at the low-salinity shrimp farm in West Alabama changed over time in each individual pond and also varied among ponds. Nevertheless, no relationships were observed among sensory attributes and water variables. Although blue-green algae were abundant in ponds at the farm because of high ii nutrient concentrations from feed inputs, off-flavor from algal metabolites was not detected in shrimp samples. Few differences were reported by panelists among shrimp cultured in waters with salinities of 2 to 24 ppt. However, the panelists gave the highest overall approval to shrimp that was reared in full-strength seawater at the farm in Hawaii. Shrimp purchased from supermarkets were scored as less sweet, more bitter, and less firm than shrimp from the other sources. iii Acknowledgements I would like to express my gratitude to Dr. Claude E. Boyd for his guidance and support throughout this thesis as well as in my study at Auburn. I also offer sincere thanks to Dr. Yolanda J. Brady and Dr. D. Allen Davis for serving as committee members. Thanks also to everybody at Fisheries Annex as well as my friends who help me with field and laboratory work and serving in sensory panelists, your assistance is greatly appreciated. Very special thanks to Chinh Gia Le and Ninh Thi Tran, my parents, who always encouraged me and gave me all support to live strong overseas. iv Table of Contents Abstract ............................................................................................................................... ii Acknowledgments ............................................................................................................. iv List of Tables ..................................................................................................................... vi List of Figures ................................................................................................................... vii Introduction ..........................................................................................................................1 Literature Review ...............................................................................................................3 Material and Methods ........................................................................................................10 Results and Discussion ......................................................................................................18 Literature Cited ................................................................................................................34 Appendices .........................................................................................................................41 Appendix A Plumpness and blotchiness references for sensory test .................................42 Appendix B Statistical tables for sensory scores of shrimp from 5 ponds (N4, N5, N6, N7, N8) at Greene Prairie Aquafarm in West Alabama on different sampling dates .......................................................................................................................44 Appendix C Statistical tables for sensory scores of shrimp from 16 ponds Greene Prairie Aquafarm in West Alabama ...................................................................................50 Appendix D Statistical tables for sensory score of each pond (N4 – N8) in West Alabama farm over time ........................................................................................................54 Appendix E Statistical results of sensory score of shrimp from different origins (West Alabama, Gulf Shores, Harlingen, and Supermarket) ...........................................60 v List of Tables Table 1 Standard references and rating used in descriptive analysis of raw shrimp sample ....................................................................................................................14 Table 2 Standard references and rating used in descriptive analysis of cooked shrimp sample ....................................................................................................................15 Table 3 Significant differences were found among ponds in each sampling time ............27 Table 4 Average, standard deviation, and range of sensory scores and the number of significant differences noted of shrimp at harvest in 16 ponds at the Greene prairie Aquafarm ...............................................................................................................28 Table 5 Weighting factors of each sensory attribute considered in shrimp taste test .......31 Table 6 Acceptance score of shrimp from West Alabama, Gulf Shore, Harlingen, Hawaii and supermarket .....................................................................................................32 vi List of Figures Figure 1 Aquaculture and capture production of marine shrimp from 1950-2009 ..............3 Figure 2 Annual farm - raised production of Penaeus monodon and Litopenaeus vannamei in Thailand from 2001-2009....................................................................4 Figure 3 Upper: coefficient of variation of evaluate score in cooked shrimp over three sessions; Lower: coefficient of variation of evaluate score in cooked shrimp over three sessions ........................................................................................................19 Figure 4 Salinity, conductivity, water pH, and alkalinity of five ponds over time ............21 Figure 5 Concentration of calcium, magnesium, sodium, and potassium in five ponds over time ................................................................................................................22 Figure 6 Concentration of sulfate and chloride in five ponds over time ...........................23 Figure 7 Concentration of chlorophyll a, BOD, and COD of five ponds over time ..........24 Figure 8 left: algae composition of five ponds; right: number of algae individual of five ponds ......................................................................................................................25 vii INTRODUCTION White-leg or Pacific white shrimp Litopenaeus vannamei is cultured over a wide range of salinities in coastal waters. In addition, it may be grown in saline water at inland sites. Since L.vannamei became a popular culture species in the 1970s, its rearing area has expanded from its native habitant in North and South America to Asian countries such as China, Thailand, Vietnam, Indonesia, and Malaysia where it has surpassed the aquaculture production of domestic, black tiger shrimp Penaeus monodon. The production of L.vannamei in low salinity water has the possibility for allowing expansion of shrimp farming into inland areas of several nations. The history of low-salinity shrimp culture has not been well documented. Boyd (1990) reported seeing P.monodon culture in a pond filled with saline ground water in 1989 at a site in northeastern Thailand. Smith and Lawrence (1990) conducted an experiment on inland, low salinity culture of L.vannamei in Texas. A major impetus to low-salinity shrimp farming was the occurrence of serious outbreaks of white spot syndrom virus (WSSV) and other viral diseases of shrimp in the mid 1990s. These diseases spread easily from farm to farm in coastal waters. Thus, it was thought that the diseases could be avoided more easily in inland areas where farm water supplies were not interconnected. Several countries, especially China, Ecuador, and Thailand have large areas of low-salinity shrimp culture. In the United States, there is limited coastal area for 1 shrimp farms, and inland, low-salinity shrimp culture has been
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